Marinated Beet Salad
My Recipe Published by Southern Living


2 (16-oz) cans sliced beets
1/2 c. sugar
2 1/4 tsp. dry mustard
1/2 tsp. salt
3/4 c. vinegar
1 tsp. celery seeds
1/2 c. finely chopped onions

Drain beets, reserving 1/2 c. juice; set aside.
Combine sugar, dry mustard, and salt in a small saucepan; stir well.
Add beet juice and vinegar; bring to a boil over medium heat.
Remove from heat; stir in celery seeds.

Combine beets and chopped onion.
Add vinegar mixture, tossing gently.
Cover and refrigerate salad 8 hours or overnight.
Yield: 8-10 servings.